Anthony Lui

Sesame doughnuts with custard (jin deui)

Flower Drum’s jin deiu (sesame doughnuts with custard)

Australian Gourmet Traveller recipe for sesame doughnuts with custard by Flower Drum, Melbourne.

Braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)

Flower Drum’s braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)

Try squab for its dark, gamy and richly flavoured meat.

Pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)

Flower Drum’s pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)

An ideal starter for a Chinese banquet.

Sautéed mud crab with ginger and spring onion (keong chung hai)

Flower Drum’s sautéed mud crab with ginger and spring onion (keong chung hai)

A luxurious seafood dish from the Melbourne favourite.

Twice-cooked king prawns with soy sauce (si yow wong ha)

Flower Drum’s twice-cooked king prawns with soy sauce (si yow wong ha)

With this recipe, the key to success lies in the timing.

Stir-fried water spinach with preserved bean curd (fu yu ong choy)

Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)

An easy way to eat your greens.

Char siu pork with egg noodles (keong chung cha siu lo mein)

Flower Drum’s char siu pork with egg noodles (keong chung cha siu lo mein)

Quick, easy and very slurpable.